Diet: Gluten-Free, Vegetarian
Winter is a great time to stock up on locally grown winter squash from Willow Creek Farm and Warren Creek Farms and make them into this awesome pie!
Ingredients
- 2 North Coast Co-op Bakery 9-inch pie shells, unbaked (gluten free or wheat flour available)
- 2 cups winter squash, cooked
- 2 cups milk, whole or lowfat
- 3 eggs
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup honey
- Whipped cream (optional)
- Maple syrup for topping
Directions
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Wash squash, then use a sharp, heavy knife to cut one end off bottom.
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Place squash flat side down and cut squah in half.
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Remove the seeds and fibers with a spoon.
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Place squash halves on an ungreased baking pan or dish
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Bake at 350°F for 45 to 60 minutes till fork tender. Set aside to cool. Remove squash flesh with fork or spoon.
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Place 1 cup milk in a blender and add the squash, a little at a time, blending until smooth.
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Add the eggs and spices and blend.
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Pour the mixture into a large bowl, and add the remaining 1 cup milk, brown sugar and honey.
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Stir until well blended.
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Pour into the unbaked pie crust and bake at 425°F for 10 minutes. Lower the heat to 325°F and bake for 30 more minutes. To check for doneness, insert knife near center of pie, if it comes out clean, pie is done.
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Cool. Serve with whipped cream or your favorite vanilla frozen dessert product!
Recipe Notes
Spaghetti squash is not recommended to use in this recipe.